Warm Gingerbread Cake with Caramel Sauce

9 Tbls. butter, softened
1/3 C. Sugar

1 C. molasses

1 egg

2 1/4 C flour

1 tsp. baking soda

1 tsp. ginger

1 tsp. cinnamon

1/4 tsp. salt

3/4 C. water

Caramel Sauce

1 C. brown sugar

1 Tbls. cornstarch

1 C. cold water

1/4 C. butter

1 tsp. vanilla

Preheat oven to 325*.  Grease a 9" pan.  In a kitchen aid mixer, cream butter and sugar til fluffy.  Beat in molasses and egg.  Combine the flour, baking soda, ginger, cinnamon and salt.  Add the water slowly.  Pour the cake batter into the pan and bake for 35-40 minutes.  Let cool on wire rack.

Caramel Sauce: In a medium pan, combine brown sugar and cornstarch, add the water and bring to a boil until the sauce starts to thicken, about 2 minutes.  Remove from heat and stir in butter and vanilla, whisk til smooth.  Serve over cake, top with Whipped cream if desired.